Ingredients

• 1 block Gruyere
• 1 block Epoisse
• 1 block buttermilk blue cheese
• 2 apples, cored and sliced
• 2 small bunches grapes
• Plum and Pear Chutney, recipe follows
• 1 tablespoon butter
• 1 cup onion, diced
• 1 tablespoon ginger, minced
• 1 large pear, diced
• 2 plums, diced
• 1/2 cup sugar
• 2 tablespoons white wine
• 2 tablespoons Worcestershire sauce
• 1 tablespoon white wine vinegar

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Instructions

1. Arrange cheeses and fruit on a platter. Serve with chutney.;
2. In a medium heated saucepan add butter, onions, and ginger. Cook until onion softens, about 5 to 10 minutes. Once onion has slightly turned color and softened add the pear, plums, and sugar.
3. Give it a stir. Turn heat down a bit and add the white wine, Worcestershire sauce, and white wine vinegar. Stir well and let it reduce for about 20 minutes. Once a jam consistency occurs, remove from heat and let it cool. Serve with cheese platter.